Author Notes
Adapted from what I was told was Katherine Hepburn's recipe. Mexican spices are optional but make a delicious and surprising variation.
—Betsy Lody
Ingredients
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4 ounces
butter
-
2 ounces
unsweetened baker's chocolate
-
2
large eggs
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1/2 teaspoon
vanilla
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1/2 teaspoon
almond extract (optional)
-
2 or 3 tablespoons
unsweetened cocoa
-
1/2 teaspoon
salt
-
1/4 teaspoon
cayenne
-
1/3 cup
flour
-
1 cup
chopped walnuts or pecans
-
powdered sugar (optional)
Directions
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preheat oven to 325
-
melt chocolate and butter together
-
using hand-held electric mixer, beat in eggs, vanilla, almond extract, coffee, sugar, cocoa and seasonings til they are well mixed and cocoa is absorbed.
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mix in flour and nuts
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pour into 8 inch square pan and bake at 325 for 35-40 minutes or until toothpick or cake tester inserted in center will still show some moisture but top will look dry.
-
cool on rack. sprinkle with powdered sugar if desired and cut into squares.
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